Cheesy Harvest Casserole

Ingredients

• 10 ounces butternut squash, peeled and in ½” cubes
• 1/2 medium onion, diced
• 1 tablespoon water
• 6 ounces evaporated milk
• 1/2 teaspoon mustard powder
• 1 cup Gruyere cheese, shredded and divided into 2 half cups
• 1 cup Monterey Jack cheese, shredded and divided into 2 half cups
• 1 cup sharp cheddar cheese, shredded and divided into 2 half cups
• 1/4 teaspoon kosher salt
• 1 box brown rice pasta (I like the one from Trader Joe's
• 1 tablespoon canola oil
• 1 pound ground chicken or turkey (you can omit this to make it vegetarian)
• kosher salt
• pepper
• 1 1/2 cups chopped tomatoes (I use Pomi chopped tomatoes)

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